This salad is one of our most requested deli sides. It pairs just as well with a sandwich as it does with a nice dinner. The best part? It comes together very quickly with ingredients you most likely already have on hand.
Prep Time: 10 minutes | Makes 4 Serving
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup roasted red bell peppers, sliced
- 1 cup shredded carrots
- 2 stalks celery, minced
- 2 cloves garlic, minced
- 3 sprigs parsley, stems removed and chopped
- ½ small yellow onion, minced
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice, freshly squeezed is best
- 2 Tbsp honey
- 1 tsp cumin
- Pinch of salt
- Pepper to taste
In a medium bowl, toss together the chickpeas, roasted red bell peppers, shredded carrots, celery, garlic, parsley, and onion. Pour the extra virgin olive oil, lemon juice, and honey into the bowl and toss well. Season with the cumin, salt, and pepper.
For best results, cover the salad and refrigerate it at least 1 hour before serving to allow the flavors to marinate. Salad will last refrigerated for up to 3 days.
Marisa Baggett is the chef/owner of Zayde’s NYC Deli, which specializes in kosher artisanal deli foods. For menus, ordering information, and weekly specials, visit Zaydesnycdeli.com